Heat 1tbsp oil in a large wok, stir fry tofu until golden brown. Remove from the pan and set aside.
In the same pan, heat the remaining oil; stir fry mushrooms, carrots and garlic for 3~4 minutes or until the veggies are just tender.
Stir in kimchi, cooked rice, cooked tofu, gojuchang, sesame oil and 1tbsp water. Mix and add soy sauce, sugar, salt and pepper. Toss to heat everything through.
Serve topped with scallions and sliced cucumbers.